Description
Indulge in these rich Tiramisu Brownies, combining fudgy brownie layers with creamy tiramisu for a delightful treat. Perfect for coffee lovers, they are sure to impress at any gathering!
Ingredients
Scale
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup brewed espresso or strong coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 1 package ladyfinger cookies (about 24 cookies)
- Unsweetened cocoa powder for dusting
- Dark chocolate shavings (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line it with parchment paper, leaving some overhang for easy removal later.
- In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the granulated sugar until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.
- Once baked, remove the brownies from the oven and allow them to cool completely in the pan on a wire rack.
- In a large mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract.
- Using an electric mixer, beat the mixture on medium speed until soft peaks form, about 3-5 minutes. Be careful not to overbeat, as it can become grainy.
- In a shallow dish, combine the brewed espresso (or strong coffee) with the coffee liqueur, if using. Stir to combine.
- Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy. Place the dipped ladyfingers in a single layer over the cooled brownie base, covering it completely.
- Spread half of the mascarpone mixture over the layer of ladyfingers, smoothing it out with a spatula.
- Repeat the process with another layer of dipped ladyfingers, followed by the remaining mascarpone mixture. Smooth the top layer with a spatula.
- Cover the assembled tiramisu brownies with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the layers to set properly.
- Before serving, dust the top with unsweetened cocoa powder using a fine mesh sieve for an even coating.
- If desired, garnish with dark chocolate shavings for an extra touch of elegance.
- To serve, lift the brownies out of the pan using the parchment paper overhang. Cut into squares or rectangles with a sharp knife, wiping the knife clean between cuts for neat edges.
- Enjoy your delicious tiramisu brownies with a cup of coffee or a scoop of vanilla ice cream for an indulgent dessert experience!
Notes
- For a stronger coffee flavor, use a dark roast espresso.
- Ensure the brownies are completely cooled before adding the tiramisu layer to prevent melting the mascarpone mixture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes